Palak biryani is a lightly spiced, aromatic and easy spinach biryani.
soaked for 30 minutes
medium size tomato,
4 or 4.5
some fried cashews for garnishing
salt as required
small star anise
1 or 2
2 to 3
(jayitri or javitri)
dry spice powders
red chili powder
garam masala powder
(hing) - optional
for making palak puree
medium bunch of spinach
1 or 2
5 to 6
making palak puree
Rinse the palak (spinach leaves) very well in water.
Chop and keep aside. Rinse & chop the green chilies, mint and coriander leaves
In a blender, add the chopped spinach, mint, coriander, green chili and almonds.
Add 1/2 cup water and blend to a smooth paste.
making palak biryani
First rinse and then soak the rice. When the rice is soaking, prepare the spinach puree as mentioned above.
Heat oil in a thick bottom and deep pan or pot. Add all the whole spices.
Fry for some seconds or till the oil gets fragrant.
Add the sliced onions & fry till they are browned. Remove some of the fried onions for garnishing.
Add the ginger-garlic paste and fry for some seconds. Now add hing and saute for few seconds.
Add the chopped tomatoes and fry till the tomatoes becomes soft for 2-3 minutes.
Keep on stirring so that the ingredients do not stick to the bottom of the pan.
Add the spinach puree and stir. Saute for 3-4 minutes. Now all the dry spice powders one by one and stir.
Add salt as required. Drain the soaked rice and add. Stir for 1-2 minutes. Pour 4 or 4.5 cups water.
Check the taste of the broth and if required add some more salt.
Cover tightly with a lid and cook till the water is absorbed and the rice is cooked. Fluff the rice.
Serve palak biryani hot garnished with the fried onions and fried cashews with a side vegetable curry, raita, yogurt curry or some salad.
full recipe -